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Matches 501 - 550 out of 5,576

Document Document Title
WO2005094591A3
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
WO/2005/112652A1
Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.  
WO2005067735A3
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...  
WO/2005/107478A2
A method for producing bread or similar oven-baked articles, comprising: a stage in which the bread mix is prepared, a stage of splitting the mix and dividing it into a plurality of dough parts, and a stage of leavening said parts, and c...  
WO/2005/104856A1
A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10g of improver in 100g o...  
WO/2005/099458A1
Described are refrigerated, rolled dough compositions that do not require a slip liner between contacting surfaces of the dough composition, e.g., that include rice flour between contacting surfaces.  
WO/2005/099457A1
The invention relates to a novel method for kneading doughs made from flour and soft wheat carried out in the presence of ozone and by means of at least one mechanical mixing unit (fraser). The dough produced in this manner can be used f...  
WO/2005/096839A1
The qualities of a starch-containing food are improved by using an enzyme having a glycosyl transfer activity whereby an &agr -1,4 bond is converted into an &agr -1,6 bond.  
WO/2005/094590A1
The present invention relates to a method for preparing an oil-based bread improver concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a bread improver a...  
WO/2005/094599A1
The present invention relates to a method for preparing an oil-based pan release agent concentrate in the form of a dispersion, comprising mixing a solid fatty substance with a liquid oil. The invention further relates to a pan release a...  
WO2003099016A3
A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a MOX and an emulsifying agent.  
WO/2005/094591A2
The invention relates to the use of acid treatment of coffee-based foodstuffs to reduce acrylamide production in subsequent cooking thereof.  
WO/2005/093072A1
A modified Family (11) xylanase enzyme comprising a sequence that introduces a functional consensus glycosylation site is provided. Non-limiting examples of introduced glycosylation sites include mutation of the amino acid at position (3...  
WO/2005/087012A1
The invention relates to bread yeast strains that are effective in dough with a high sugar concentration, optionally in the presence of fungus inhibitors, to fresh or dry bread yeast obtained from said strains, and to the use thereof in ...  
WO/2005/087918A2
A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipidAriglyceride hydrolysing activity ratio of at least 4. Preferably, the lip...  
WO/2005/087916A2
The present invention relates to novel enzymes with xylanolytic activity that belong to the glycoside hydrolase Family 8. The present invention in particular relates to enzymes isolated from bacterial psychrophilic strains that produce x...  
WO/2005/087013A1
The invention relates to: a dry taste-enhancing agent for cereal products and, in particular, for cooked bakery products comprising yeast extract and acid fermented flour; dry improving agent for cereal products and, in particular, for c...  
WO/2005/084446A1
The present invention relates to a composition comprising at least 0.1 wt.% of granules suitable for use in foodstuffs, said granules having an average diameter in the range of 30-3000 ┬Ám and comprising: a. 3-70 wt. of a plurality of no...  
WO/2005/082160A1
Process for the production of a food or feed product, comprising adding an enzyme to the surface of an intermediate form of the food or feed product, and subsequently applying at least one heating step, whereby the enzyme is capable of m...  
WO/2005/079585A1
The inventors have identified a xylanase from a bacterial strain of Paenibacillus pabuli and found that the xylanase can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase ...  
WO/2005/079584A2
The invention relates to a method for producing a gluten-based baked product involving the following steps: forming a dough containing gluten, at least 15 % water, an improving agent and, optionally, a leavening agent; kneading this doug...  
WO/2005/077193A1
The invention relates to a method of producing products with shelf-stable sweet fermented dough, such as Panettones. According to the invention, the refresh step, or at least one of the refresh steps, is performed in a liquid medium. The...  
WO/2005/077194A1
The present invention relates to a method of preparing laminated dough products or part baked laminated dough products comprising: (a) mixing flour, water and optionally other bakery ingredients to form a dough; (b) laminating the dough ...  
WO/2005/077191A1
A xylanase from Bacillus halodurans can increase the shelf life of baked products. More specifically, the xylanase in combination with a maltogenic amylase further improves the softness of bread crumb without having detrimental effects o...  
WO/2005/077192A1
The present invention relates to a method of preparing a bread dough and a part baked bread comprising: (a) mixing flour, water and optionally other bakery ingredients to form a bread dough; (b) optionally part baking the dough to obtain...  
WO/2005/070217A1
A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in ...  
WO/2005/067735A2
The present invention relates to a process for the production of a food product whereby an intermediate form of said food product comprises a pigment, which process comprises adding at least one enzyme that is effective in directly conve...  
WO/2005/068567A1
The present invention is directed to a method of heating a food, comprising the step of imparting microwave energy to a food wherein a portion of the microwave energy is converted to heat by use of a coating derived from an ink comprisin...  
WO/2005/067722A1
Provided is a method for mass-producing cheesecake to obtain baked type cheesecake using cream cheese as an essential raw material to be combined and baking it, so that the cheesecake has the desirable physical properties and excellent t...  
WO/2005/066338A1
The inventors have identified amylases in fungal strains of Valsaria and found that the amylase can increase the shelf life of baked products. Particularly, the novel amylase in com-bination with a maltogenic amylase further improves the...  
WO/2005/063026A1
The present invention relates to finger millet bread formulation and a process for preparing the same.  
WO/2005/060757A1
The present invention relates to a method of preparing a stable liquid leaven composition comprising a bread flavour improvement composition (for instance sourdough or sponge based composition), an active yeast and a bread improver compo...  
WO/2005/058047A1
The invention relates to a method for the production of a baking product and bread products, which method comprises, covering a carrier, such as a baking plate or (part of) a conveyer belt, entirely and uniformly with mainly coherent bre...  
WO/2005/051085A1
A method for increasing the soluble fiber content of fermented foods by adding pyrodextrin, especially a pyrodextrin in which the linkages have been highly randomized, to the foodstuff before the fermentation step. The enzymes involved i...  
WO/2005/051084A1
A protein-rich baked food containing at least 15% by weight (in terms of dry weight) of a protein component based on the whole food together with at least a fat component and a sugar component. This baked food is obtained by finely milli...  
WO/2005/048726A1
Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and meth...  
WO2005011403A8
The invention concerns a method for preparing a fermented liquid medium based on vegetable fibers, a fermented liquid medium obtainable using said method, its use for making raw or cooked food products, the method for making said food pr...  
WO2004030461A8
The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre...  
WO/2005/039311A1
A method is described for the industrialized baking of dual-component bakery products comprising an envelope, at least substantially made of dough, and a filling. The envelope is baked and the filling is cooked until done thereby. The me...  
WO2005011392A3
A sprayable cookware release composition includes an oil, a propellant, and a cookware release agent having lecithin treated with an alkali and a fatty acid at the same time or treated with a mixture of an alkali and a fatty acid. A vari...  
WO/2005/036985A1
The invention relates to an improved method and device for the nixtamalisation or baking of food products. The inventive method comprises the following steps: application of a vacuum in order to open the pores of the product that is to b...  
WO2004105494A3
The present invention relates to a liquid composition and, more particularly, to a dough conditioner, comprising one or more enzymes, an oxidant such as ascorbic acid and a water soluble antioxidant such as sodium metabisulphite. The inv...  
WO/2005/034638A1
Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method incl...  
WO2005019443A3
The inventors have developed a method of altering the amino acid sequence of a fun-gal alpha-amylase to obtain variants, and they have used the method to construct such vari-ants. The variants may be useful for anti-staling in baked prod...  
WO2004105495A3
A bread premix is provided that comprises a mixture of amylases produced bacterially from a flour suspension and antimicrobial agents bacterially produced from a flour suspension. The mixture of amylases and the antimicrobial agents are ...  
WO/2005/032259A1
The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible p...  
WO2004100672A3
The invention relates to a method of producing food products in the form of sheets, such as sheets of brick pastry, flat cakes, crepes and similar. The inventive method comprises the following steps consisting in: preparing the pastry an...  
WO2004111217A3
We disclose a PS4 variant polypeptide derivable from a parent polypeptide, the parent polypeptide having non-maltogenic exoamylase activity, which PS4 variant polypeptide comprises one or more of the following substitutions: G69P, A141P,...  
WO/2005/023008A1
The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen do...  
WO/2005/023014A1
A method for forming a film, which comprises forming, on the surface of a base, a film which provides, when the base is contacted with an article to be treated, good releasability between the base and the article; and a film formed by us...  

Matches 501 - 550 out of 5,576